These meatballs were so easy to throw together, so yummy and a great alternative to beef meatballs! You will need:1 lb of ground chicken breast1 1/2 tsp italian seasoning3/4 breadcrumbs1 egg1/2 c parmesan cheese1/2 c chicken stock1 c panko crumbs

combine, mix and roll!

Start by combining the ground chicken, italian seasoning, breadcrumbs, egg, parmesan cheese and chicken stock in a large bowl; mix well. In a separate dish, add about one cup of the panko crumbs (I also added some additional italian seasoning to the panko crumbs for a little more flavor). Before I started rolling out the chicken meatballs, I lined a cookie sheet with aluminum foil and then sprayed with non-stick cooking spray (i just found out that they have spray coconut cooking oil - my new fave!!!). Roll the balls into 1" rounds, then roll in the panko/seasoning mixture and then place on the cookie sheet. Once they are all rolled out, I sprayed just a little more non-stick cooking spray on top to help the panko crumbs get even crunchier! Cook the meatballs for about 15-20 minutes in a 350 degree oven or until golden brown and the chicken is cooked through. May have to cut open and sample just to be sure ;) When they were cooked through, I turned on the broiler in the oven to toast the top and add even more golden deliciousness!

So, I was pretty happy with how the freezer breakfast tacos turned out last week, so decided to try my luck with freezer breakfast sandwiches! This was a quick recipe to throw together, that maybe took 15 minutes from start to finish, use one pan and one skillet, and now my breakfasts are ready for this week. Just grab and go! Oh yeah - did I mention that each sandwich is only 145 calories? Score!You will need:One package of Thomas brand multi-grain English Muffins18 tbsp of AllWhite liquid egg-whites, or use the egg whites from six egg6 slices of canadian bacon

We had about a cup worth of blueberries that we hadn't yet eaten this week, so when I saw this recipe on Pinterest, I knew that I wanted to try it. Y'all!! When I say this breakfast cake is amazing, it is A-MAZING! Something so easy to throw together, and so good that it's almost a crime to call it breakfast! Found the recipe here.

Start by preheating your oven to 375 degrees. Line an 8 inch square pan with foil and then spray the foil with baking spray. In a medium mixer bowl, cream the butter and sugars together; then add the egg and almond extract. In a separate bowl stir together the flour, baking soda, cinnamon, baking powder, and salt. Add the dry ingredients mixture to the butter/sugar mixture and mix well. Then stir in the oats. Spread the dough into the prepared pan, reserving approximately 1 cup. Top the dough in the pan with the blueberries (or any fruit you like). Drop the reserved the batter over the blueberries in small pieces, scattering randomly. Bake for 20-25 minutes or until set and golden brown. Cool slightly before removing from pan and cutting.I cannot wait to try this with fresh strawberries - my favorite! My mouth is watering just thinking about it! Enjoy this recipe y'all!

Holy guacamole!For a completely from-scratch, never been tried recipe for my family, this was amazing!I definitely see more varieties in our summer grillin’! You will need:1 lb lean ground beef½ cup pepper-jack cheese (I would recommend shredded since it’s easier to work with.I had to use diced since all we had on hand was sliced pepper-jack)Approx. 1/3 c pico de gallo (find that recipe here!)Salt and pepperAvocado, sliced thinWheat buns

Just knowing that I have an extra-full and busy schedule these next couple of weeks, I knew I needed a healthy snack, that's easily portable and doesn't make a mess. That's where these beauts come in, and I love the fact that it's high I protein and will help with energy levels too! I found the basic recipe over here.

In a medium sized pot, over low heat warm the nut butter and honey. Once liquid, remove from heat and stir well. Add in the vanilla, salt and cocoa powder. Again, mixing well. Then mix in the rolled oats, coco flakes and other add-ins and mix well.

Allow to cool slightly. I let mine cool on the counter, but could stick it in the fridge if you would like it cooled quicker.

Roll into small, bite sized rounds. Should make between 1 1/2 and 2 dozen depending on how big you make them.

Next time I make these, am thinking to use almond butter instead of peanut butter, add in some chia seeds and dried cherries! Probably will add a little more honey also, because it was a little dry. Can't wait! Let me know what flavor combinations you try and like!Nutritional Info (per energy ball)Calories: 72 | Carbs: 9g | Fat: 4g | Sodium: 24mg | Sugar: 5g

English muffins with fresh fruit or a bowl of oatmeal are some of my favorite go-to breakfasts, but sometimes I just crave something more. That's where these handy-dandy freezer breakfast tacos come into play! I can grab one on the way to work, pop it in the microwave and I have a homemade breakfast that didn't take forever - score!These babies are low fat, low calorie (only 295 ea!), high protein and so scrumptious! I especially wanted it to be heart healthy so I opted to use egg whites only instead of regular eggs.

To get started, you will need:2 c egg whites1/2 c finely diced onion1/2 bag frozen potatoes (I like the one with peppers and onions included)1/4 c shredded cheddar cheese1/4 c shredded Monterrey Jack cheese8 tbsp salsa2 tbsp lite sour cream1 package low fat tortillas (8-10)Olive oilSaltPepperThe first thing I did was preheat the oven to 350. In a medium bowl I added the potatoes, just a tsp or so of olive oil, salt and pepper and mixed well. Line a cookie sheet with aluminum foil and then spray with cooking spray. Spread the potatoes evenly over the pan in a thin layer. You will want to roast the potatoes for about 15-20 minutes, or until desired crispness.Next, I sautéed the onions in a small skillet with just a dash of olive oil. Cook until tender, then set to the side.Then, in a large measuring cup (love my lg Pyrex for this!) I added the egg whites and mixed in the sour cream, and additional salt and pepper. Mix well. In a large non-stick skillet, I added a splash of olive oil and the egg whites mixture, cook over low-medium heat. As the eggs start to cook, scrape the bottom of the pan with a spatula. Same method you would use for scrambled eggs.Once the eggs are cooked, I put them in a large bowl, then added the potatoes and sautéed onions. Mix well.

Eggs, then add potatoes and onions

Once you have the eggs well mixed, start setting up your assembly line. This is also the time when I warmed the tortillas to make them more pliable. Simply grab a couple of paper towels, dampen them and wrap around the tortillas. Heat in the microwave about 45 seconds.

The assembly line!

For the assembly line, I had the tortillas, egg/potato mixture, cheese and salsa all lined up. On a warmed tortilla, I added two large spoonfuls of the egg mixture to the middle of the tortilla, then topped with cheese and then salsa. Roll up the tacos burrito-style making sure to tuck the ends also to make sure all the good filling doesn't fall out! Check out my pics for ideas. I did that for all of the tortillas, then wrapped each taco in a towel, then in foil.

It was the first beautiful day that we've had in a while, and we enjoyed using the grill tonight for that reason! The marinade that I used is so yummy, and garlicky! Love it!I used:1/2 c olive oil6 cloves of minced garlic2 tbsp lemon juice2 tbsp dried parsley1 tsp basil1 tsp salt1 tsp pepperThe recipe above is for one large batch of the marinade, but I split the recipe in half to put in two bags, one for the tilapia and one for the shrimp. I used one pound of 21-25 shrimp and two fresh tilapia fillets.Simply combine the above ingredients in a large ziplock bag and then add your seafood. Allow to marinate for about an hour.

Can't believe something so easy is so delicious!Simply slice two large tomatoes in thick slices. I got about four slices from each tomato. I used aluminum foil for the base sprayed with non-stick cooking spray. Layer the tomatoes, then some fresh grated Parmesan cheese, then sprinkle with dried basil, salt and pepper.

Top left: trimming the meat into 1/2" strips; Top right: the marinade; Bottom: the beef strips marinating

I used eye round steak, cut into approximately 1/2" wide strips. In a large bowl or ziploc bag combine the green onions, soy sauce, garlic, ginger, sesame oil, sesame seeds, red pepper flakes, sugar and pepper. Mix well, then add the meat to the marinade and allow to marinate at room temp for about thirty minutes. While you are allowing the meat to marinate, this is the perfect time to cut your veggies and start cooking your rice.Disslove the cornstarch in the cold water and mix well. Set this to the side because you will be adding it to the marinade once the meat is removed to be cooked.

Look at all the color! You just know it's chock full of healthy vitamins and nutrients!

Left: stir-frying the carrots first; Right: add-in the broccoli and water chestnuts

Preheat a large skillet over high heat, add 1 tablespoon oil, then add carrots and stir fry for about three minutes. Add broccoli and water chestnuts and stir-fry an additional two minutes or until the veggies are crisp-tender. Remove vegetables to a plate and keep warm. (I stuck mine in the microwave to stay warm).

Top: stir-frying the beef in small batches; Bottom: add-in the marinade and veggies; So delish!